Good things come in threes, and this recipe proves it with a delicious three-bean medley of kidney, butter & black beans, all tossed in a red wine vinegar & Dijon mustard vinaigrette. Completed with a serving of butter-basted beef and finished with crumblings of creamy feta and dollops of pesto. A quick win in the kitchen, Chef!
Beef Schnitty & Three Bean Salad
Beef Schnitty & Three Bean Salad
with a classic vinaigrette & Danish-style feta
Hands on Time: 15 - 25 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Beef
- Black Beans
- Butter Beans
- Classic Vinaigrette
- Danish-style Feta
- Free-Range Beef Schnitzel (without crumb)
- Fresh Parsley
- Green Leaves
- Kidney Beans
- NOMU One For All Rub
- Pesto Princess Coriander & Chilli Pesto
- Red Onion
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and season. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained kidney beans, the black beans, the butter beans, the diced Tomato, the sliced onions (to taste), and ½ the chopped parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
LOOSEN THE PESTO
Loosen the pesto with oil in 5ml increments until drizzling consistency. Set aside. Just before serving, toss the shredded green leaves through the marinated bean salad.
SIZZLING SCHNITTY
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, cut into chunks, and season.
TIME TO EAT
Make a bed of the flavourful three-bean salad. Scatter over the juicy Beef chunks and drizzle over the loosened pesto. Crumble over the drained feta and garnish with the remaining parsley.
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and season. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained kidney beans, the black beans, the butter beans, the diced Tomato, the sliced onions (to taste), and ½ the chopped parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
LOOSEN THE PESTO
Loosen the pesto with oil in 5ml increments until drizzling consistency. Set aside. Just before serving, toss the shredded green leaves through the marinated bean salad.
SIZZLING SCHNITTY
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, cut into chunks, and season.
TIME TO EAT
Make a bed of the flavourful three-bean salad. Scatter over the juicy Beef chunks and drizzle over the loosened pesto. Crumble over the drained feta and garnish with the remaining parsley.
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and season. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained kidney beans, the black beans, the butter beans, the diced Tomato, the sliced onions (to taste), and ½ the chopped parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
LOOSEN THE PESTO
Loosen the pesto with oil in 5ml increments until drizzling consistency. Set aside. Just before serving, toss the shredded green leaves through the marinated bean salad.
SIZZLING SCHNITTY
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, cut into chunks, and season. You may need to do this step in batches.
TIME TO EAT
Make a bed of the flavourful three-bean salad. Scatter over the juicy Beef chunks and drizzle over the loosened pesto. Crumble over the drained feta and garnish with the remaining parsley.
BEAN SALAD
In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and season. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained kidney beans, the black beans, the butter beans, the diced Tomato, the sliced onions (to taste), and ½ the chopped parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes.
LOOSEN THE PESTO
Loosen the pesto with oil in 5ml increments until drizzling consistency. Set aside. Just before serving, toss the shredded green leaves through the marinated bean salad.
SIZZLING SCHNITTY
Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, cut into chunks, and season. You may need to do this step in batches.
TIME TO EAT
Make a bed of the flavourful three-bean salad. Scatter over the juicy Beef chunks and drizzle over the loosened pesto. Crumble over the drained feta and garnish with the remaining parsley.
Frequently Asked Questions
What is the preparation time for Beef Schnitty & Three Bean Salad?
The preparation time for Beef Schnitty & Three Bean Salad with a classic vinaigrette & Danish-style feta is between 15 and 25 minutes.
What is the total time required to make Beef Schnitty & Three Bean Salad with a classic vinaigrette & Danish-style feta?
The total time required to make Beef Schnitty & Three Bean Salad with a classic vinaigrette & Danish-style feta is between 25 and 30 minutes.
How many servings does Beef Schnitty & Three Bean Salad provide?
4 servings
What are the main ingredients in Beef Schnitty & Three Bean Salad?
Beef, Black Beans, Butter Beans, Classic Vinaigrette, Danish-style Feta, Free-Range Beef Schnitzel (without crumb), Fresh Parsley, Green Leaves, Kidney Beans, NOMU One For All Rub, Pesto Princess Coriander & Chilli Pesto, Red Onion, Tomato, Tomatoes
What is the nutritional information of Beef Schnitty & Three Bean Salad?
Calories: 611, Carbs: 43 grams, Fat: grams, Protein: 56.1 grams, Sugar: 8.5 grams, Salt: 1260 grams
How do I prepare Beef Schnitty & Three Bean Salad?
BEAN SALAD: In a salad bowl, combine the classic vinaigrette, a drizzle of olive oil, and season. If the dressing is too strong for your liking, whisk in a sweetener. Add the drained kidney beans, the black beans, the butter beans, the diced tomato, the sliced onions (to taste), and ½ the chopped parsley. Toss until combined. Cover and set aside to marinate in the fridge for 15-20 minutes. LOOSEN THE PESTO: Loosen the pesto with oil in 5ml increments until drizzling consistency. Set aside. Just before serving, toss the shredded green leaves through the marinated bean salad. SIZZLING SCHNITTY: Place a pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, cut into chunks, and season. TIME TO EAT: Make a bed of the flavourful three-bean salad. Scatter over the juicy beef chunks and drizzle over the loosened pesto. Crumble over the drained feta and garnish with the remaining parsley.
What should be prepared from my kitchen to make Beef Schnitty & Three Bean Salad?
Beef, Black Beans, Butter Beans, Classic Vinaigrette, Danish-style Feta, Free-Range Beef Schnitzel (without crumb), Fresh Parsley, Green Leaves, Kidney Beans, NOMU One For All Rub, Pesto Princess Coriander & Chilli Pesto, Red Onion, Tomato, Tomatoes
How many calories does Beef Schnitty & Three Bean Salad have?
611 calories
How much fat content does Beef Schnitty & Three Bean Salad have?
grams
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